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Recipe: How to make your own maple granola

Going stir-crazy at home? Try some new recipes!

COLORADO, USA — Being stuck at home is a great excuse to pick up a new hobby. Like baking!

We'll start out with a really simple recipe for maple granola. 

This is better than any store-bought granola I have found. It's caramelly, sweet, crunchy and very customizable. 

I enjoy it over yogurt or in a bowl with milk (and, of course, sneaking a pinch whenever I walk by the jar). 

After baking, it will keep for about one month in an air-tight container. 

Try it out!

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Maple Granola

Makes: 6 cups


  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup cooked quinoa
  • 2 cups raw mixed nuts (whatever you prefer)
  • 1 cup unsweetened coconuts flakes
  • 1 cup raw pepitas (pumpkin seeds)
  • Sesame seeds
  • 3/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract


  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. In a bowl, mix together the oats, quinoa, nuts, coconut and seeds. 
  3. In a small saucepan, heat the syrup and oil until combined. Stir in spices and vanilla.
  4. Pour the syrup mixture over the oat mixture and fold until completely combined. 
  5. Spread the granola in an even layer on the prepared baking sheet. 
  6. Bake for 45-60 minutes, stirring 2-3 times, until the oats are golden brown. Remove and let sit for about five minutes. 
  7. Spray the bottom of a flat measuring cup with cooking spray. Use the cup to press the granola into the sheet. 
  8. Let sit for about an hour to harden.

Thanks to Half Baked Harvest for the recipe inspiration!

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